Saving water sweetens ginger
After receiving a State Government grant last year to become eco-efficient, Queensland’s iconic Buderim Ginger factory has slashed water use by 35 megalitres, saving $200,000 a year in energy bills and producing better-tasting products.
Buderim Ginger Process and Engineering Manager Steve Dennis said that because ginger crops are harvested in February and March only, the company must store a whole year’s worth of produce using a preservative solution.
“When ready to be prepared for shelves, the residue from the solution is flushed from the ginger. This was previously done by rinsing it in copious amounts of hot water – heated to 70 or 80 degrees – which was then discarded down the drain. We now dissolve the preservative using a form of oxygen rather than heat,” Steve said.
Steve said an added bonus of its eco-efficiency project was that the ginger retained more of its flavour because much of the potent oils within the raw ginger was no longer being lost down the drain.
“There has also been a significant increase in the amount of ginger we’re yielding during processing because it is no longer as heat stressed, so there is less damage and less waste.”
With the capacity to process more than 6,000 tonnes of raw ginger a year, Buderim Ginger’s products include crystallised and dried ginger, ginger jams, marinades, drinks and sweets. The company employs 300 people globally and exports to dozens of countries.
Buderim Ginger, which has operated on the Sunshine Coast for 60 years, received a grant of $45,960 from the Department of Tourism, Regional Development and Industry.
www.buderimginger.com (non-government site)
www.ecoefficiency.com.au (non-government site)
Last reviewed 17 July 2008
